Slice the eggplant into 1/8″ thick rounds. Lay rounds out on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out moisture. Turn slices over and salt other side and let sit for another 15 minutes. Pat slices dry, removing salt with additional paper towels.
Mix Parmesan and breadcrumbs in a ratio of 2 parts Parmesan to 1 part breadcrumbs. Generously coat a foil lined baking sheet with olive oil.
Dip slices in beaten egg, dredge in Parmesan breadcrumbs, heavily coating both sides. Lay slices on foil pan, drizzle with olive oil and sprinkle with sesame seeds. Bake at 400 for 15-20 minutes until golden and crispy.
Makes about 16 slices